Buckwheat Cakes
Ingredients
- 1 quart buckwheat flour
- 1/2 cup yeast
- 1 tablespoonful salt
- 1 cup cornmeal or wheat flour
- 2 quarts warm water
Directions
Beat well with a large spoon. Let it rise over night. After rising one or two mornings add 1 teaspoonful saleratus. A pint of this batter will do to start the next lot. Add 2 tablespoonfuls molasses that the cakes may color well. Some cooks consider that 1/2 buckwheat flour, 1/4 Graham flour, and 1/4 indian meal make the best and most healthy griddle cakes.